Keema Lamb with Coconut Cream Recipe

I love the flavours that go into a traditional Keema Lamb recipe, but have found that using coconut cream creates an entirely unique dish that is served perfectly with plain rice.

Serves: 4
Difficulty level: Easy
Spice: Medium/Hot

Ingredients:

400g minced lamb (ask your butcher to do this to ensure good quality meat)
1 large onion
2 green finger chilies
2 cloves of garlic
1 piece of cassia bark (pictured below)
1 piece of cinnamon
4 cloves
1 tsp of cinnamon powder
1 tsp of coriander powder
1 tsp of cumin powder
1 tsp of tumeric
2 tsp of garam masala
50g of frozen peas
1 can of coconut cream (400ml)

*If you do not have all of the above spices it is not going to harm the dish if one or two are absent.

Method

1. Start by browning the minced lamb and put it to one side once it is browned.
   
2. Heat a little olive oil and then fry the chopped onion, garlic and chili - stirring regularly for 5 to ten minutes.
   
3. Add the browned mince and mix together with the chopped onion mixtures.
   
4. Add the spices and mix thoroughly and cook for five further minutes.
   
5. Add the coconut cream and stir well into the minced lamb.
   
6. Add the frozen peas.
   
7. Add salt to taste.
   
8. Leave to simmer for 20 minutes.
   
9. Discard the cassia bark (pictured), stick of cinnamon and cloves.
   

Serve with rice.

The taste of this dish may not appeal to all, as the cream can be off putting to certain palettes, but I believe the flavours would also work with a tin of chopped tomatoes, although I have not tried this myself.